Hoisin Roasted Pumpkin with Crispy Tofu and Rice

How to make it

1. Cook the rice according to packet instructions.
2. Preheat the oven to 200°C. Toss the pumpkin with 1 tbsp vegetable oil and spread out on a lined baking tray. Roast for 20 minutes until tender and lightly caramelised.
3. Meanwhile, heat the remaining 1 tbsp vegetable oil in a large non-stick frying pan over medium-high heat. Add the tofu cubes and cook for 6–8 minutes, turning occasionally, until golden and crisp on all sides. Season with salt and pepper.
4. Add the crushed garlic to the pan with the tofu and cook for 30 seconds until fragrant. Stir in the hoisin sauce, soy sauce, and sesame oil along with 2 tbsp water, tossing gently to coat the tofu in the glossy sauce.
5. Add the roasted pumpkin and baby spinach to the pan and toss gently with the tofu and sauce for 1–2 minutes so everything is well coated and heated through.
6. Spoon the rice into bowls and top with the hoisin pumpkin and crispy tofu. Scatter with spring onions, fresh coriander, and sesame seeds before serving.